HARRY POTTER CUP RECIPES

Steps:

• Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole cupcake tin with paper cases. Put all the cake ingredients into a large bowl. Add 4tbsp water from a freshly boiled kettle and beat with an electric hand whisk until smooth and combined. Divide evenly between the cases. Bake for 20min, or until a skewer inserted into the centre of one comes out clean. Remove from tin and cool on a wire rack. Meanwhile, make the sorting hats. Measure out 60g (21/2oz) cocoform for the hat bases and divide into 12 grape-sized pieces. Roll each piece to a circle 3mm (1/4in) thick. Stamp out with a 25mm (1in) round cutter, and bend and mould the edges gently to create a 3D rippled effect. Divide the remaining cocoform into 12 and mould between your fingers into cones. Bend the tips over slightly and cut the bottom of each cone to make a flat base. Sit a cone on each circular base and press together to seal. Carve a face into each hat with a toothpick and set aside. Make the buttercream icing. Beat the butter and icing sugar together until pale and fluffy. Fill a piping bag, fitted with a fluted nozzle, with 3/4 of the icing. Divide the remaining icing between four separate bowls. Add a different food colouring to each and mix well.  When the cakes are completely cool, carve a large hole in the top of each cupcake, reserving the sponge. Spoon coloured icing into the holes (one colour per cake) and place the reserved sponge back on top.  Pipe the plain icing on top of each cake and place the cocoform hats on top. Brush each hat with a little cocoa powder and serve.

Steps:

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• Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in rum, vanilla, and butter extract until well combined. Beat in flour mixture alternating with milk and cream soda, until smooth, Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate. Serve warm with butterscotch sauce.